Popular Meat-Based Indian Street Foods to Try

Indian street food is one of the most appealing areas of Indian cuisine to delve into.

While many restaurants are serving up such dishes, it is the roadside stalls in India which offer up the most authentic plates of food.

A combination of cheap prices and delicious flavours entices many food lovers.

A lot of the most popular street food items are vegetarian because a large number of Indian citizens are vegetarian. However, there are some meat-based ones which are highly enjoyable.

There are several Indian street food dishes which are all tasty in their own, unique ways.

Here is a selection of some popular meat-based street foods to make at home.

Chicken Kathi Rolls

Kathi rolls are a popular quick and easy Indian street food item and originate from Kolkata, West Bengal.

Popular variations are made with chicken or lamb. The meat is then rolled inside a paratha along with peppers and onions.

They are fairly quick and easy to make and are enjoyed by many. As soon as you take one bite, the enticing flavours burst into your mouth as the rich, creamy flavours kick in.

Typically, one kathi roll is enough for one person as they are quite filling. This is down to the fact that parathas are fairly oily and heavy and the filling used inside it is also heavy.

Ingredients

• 200g chicken breast
• ¼ cup Greek yoghurt
• 1 tbsp lemon juice
• 2 tbsp tandoori masala
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp ginger-garlic paste
• 1 sliced onion
• Chaat masala
• 1 sliced green pepper
• Pack of frozen parathas

Method

1. Slice the washed and cleaned chicken breast into strips.
2. In a bowl, mix the chicken with the salt, ginger-garlic paste, tandoori masala, lemon juice and yoghurt.
3. Heat oil in a pan on medium heat then add the peppers and onions. Fry for 30 seconds then add in the chicken and the remaining masala from the bowl and cook for another 3-4 minutes.
4. Cover and cook for seven minutes or until the chicken has fully cooked.
5. Place the cooked chicken mixture into a bowl and set aside.
6. Meanwhile, add a few drops of oil into a frying pan and cook the frozen parathas until golden and heated through.
7. Once they are cooked, place the chicken mixture onto one paratha, sprinkle some chaat masala on top and simply roll it.
8. Serve with pickles, salad or even masala fries.

Lamb Keema Samosas

Samosas are a classic Indian street food option. It consists of a savoury filling which is stuffed into pastry and deep-fried.

Once done, the exterior is light and crispy but when you take a bite, a plethora of intense flavours come from the keema.

This street food is served in one form or another by street vendors in India and across the world.

Ingredients

• 250g lamb mince
• 1 Onion, chopped
• 4 Garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 2 Green chillies, finely chopped
• ½ tsp red chilli powder
• 1 tsp garam masala
• 1 tsp dry mango powder
• ½ tsp chaat masala
• Oil, for frying
• 6 Mint leaves, finely chopped

For the Pastry

• 1 cup all-purpose flour
• 2 tbsp ghee
• 1 tsp carom seeds
• ½ tsp salt
• Water

Method

1. In a food processor, add the flour, ghee, salt and carom seeds. Allow it to mix while adding water, a little at a time until the mixture becomes firm yet smooth.
2. Once done, divide into equal portions then cover and set aside.
3. In a pan, heat some oil then add the garlic, ginger, green chillies and onions. Fry until the onions soften.
4. Add the chilli powder, garam masala, dry mango powder, chaat masala, lamb mince and salt. Fry until the lamb has cooked.
5. Remove from the heat and stir in the mint leaves. Set aside to cool.
6. To make the samosas, fill a small cup with water and set aside. Meanwhile, on a floured surface, roll each pastry portion into a 6-inch diameter circle. Cut each circle in half.
7. Lightly spread the water along the edge of the semicircle. Fold each one into cones and seal the sides.
8. Pick the cone up and fill with two tablespoons of the keema filling. Gently press down then close the top into a triangle shape, pinching the edge until it is completely sealed.
9. In a wok, heat the oil on medium heat. Once hot, place the samosas in and fry until they start to rise. Flip over and continue frying until golden.
10. Once done, remove from the wok and leave to drain on kitchen paper. Serve with chutney.

This recipe was adapted from Archana’s Kitchen.

Lamb Seekh Kebabs

This kebab dish is one which can be part of the main meal or eaten on its own as a snack.

The seekh kebab may have originated in Turkey, but this recipe blends Indian spices such as garam masala and chillies for a flavourful take on the popular dish.

This recipe uses lamb mince, but you can whatever mincemeat you like.

The spiced lamb mince is flavoured with cumin and fenugreek for an extra depth of flavour.

It is then shaped and grilled. The dish can be served with yoghurt or chutney.

Ingredients

• 500g minced lamb (or whatever meat you prefer)
• 1 Onion, finely chopped
• 1 Green chilli, finely chopped
• 4 Garlic cloves, finely chopped
• 1 tbsp ginger, grated
• 2 tsp cumin seeds, crushed
• 2 tsp garam masala
• 1 tsp dried fenugreek leaves
• ½ tsp red chilli powder
• 1 tsp salt
• A handful of coriander, finely chopped
• 1 tsp oil

Method

1. Heat the grill on a medium heat and line the grill pan with foil. Place a wire rack on top.
2. Place the mince in a large bowl along with the rest of the ingredients. Mix together to ensure everything is well combined.
3. Wash your hands and then rub them with a little oil. This will help shape the kebabs and to prevent the mixture from sticking to your hands.
4. Take some of the mixture and mould into small shapes approximately 10cm long and 3cm thick. Repeat with the rest of the mixture and smooth out any cracks.
5. Place the kebabs on the rack and place under the grill for 15 minutes. Turn them over and cook for a further 15 minutes.
6. Remove from the grill and serve immediately.

This recipe was inspired by Hari Ghotra.

Chicken Pakora

While pakoras are usually made using vegetables, one with chicken just elevates it. The light, crisp batter coats the wonderfully moist and soft chicken.

It makes for a perfect snack or appetiser to have on any day of the week.

The delicious batter combines spice with a slight tanginess from the lemon juice which adds a whole new depth of flavour to the snack.

A burst of flavour erupts every time you take a bite of the chicken pakora.

Ingredients

• 250g chicken, cut into cubes
• 250g onions, sliced and layers separated
• 2 Green chillies, chopped
• 15 Curry leaves, washed and chopped
• 5 tbsp chickpea flour
• 1 tbsp cornflour
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• ½ tsp red chilli powder
• ¼ tsp garam masala
• A pinch of turmeric
• Salt, to taste
• Oil, for frying

Method

1. Mix the chicken with the onions, curry leaves, ginger-garlic paste, green chillies, red chilli powder, garam masala, turmeric, lemon juice and salt. Set aside for 30 minutes. Meanwhile, heat the oil in a deep pan.
2. Mix both flours together in a bowl and add a little water to form a thick batter.
3. Add the chicken and onions into the batter and mix until they are thoroughly coated.
4. Test the oil by dropping a little batter and checking if it immediately sizzles.
5. Grab a small handful of the chicken and onion mix and drop into the oil. Fry until golden brown and keep stirring.
6. Once done, remove from the oil and leave to dry on kitchen paper.
7. When all the pakoras have been fried, refry in batches for two minutes to make them extra crispy.
8. Remove from the oil, leave to drain on kitchen paper and enjoy.

This recipe was inspired by Indian Healthy Recipes.

Amritsari Fish

Amritsari fish is a delicious Indian street food option which presents the true flavours of Punjab.

It is essentially battered fish which takes an Indian approach to the classic British favourite, fish and chips.

The batter is seasoned with carom seeds and is flavoured with intense spices like chilli and ginger. The fish is dipped into the batter before being deep-fried.

Ingredients

• 400g any firm white fish, cut into thick pieces
• 200g chickpea flour
• 4cm piece of ginger
• 4 Garlic cloves
• 1 tsp chilli powder
• 1 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• ½ tsp turmeric powder
• 1 tsp carom seeds
• 2 Lemons
• Salt to taste
• Water
• Oil

Method

1. Crush the ginger and garlic into a paste and place into a large bowl. Add the juice from one lemon and cut the second one into wedges.
2. Add the turmeric, cumin, coriander, carom seeds, chilli and salt. Add the chickpea flour and mix. Pour in a little water at a time and mix until you have a thick batter.
3. Dip the fish into the batter and leave to marinate for around 30 minutes.
4. Meanwhile, heat the oil in a deep pan. Check it is hot by dropping a little batter into it. If it floats to the top straight away, it is ready.
5. Gently place the battered fish away from you into the oil. Fry until it is golden and cooked through.
6. Once done, remove the fish from the pan and place on kitchen paper. Squeeze the lemon juice over the batter and serve.

This recipe was inspired by Hari Ghotra.

Goat Paya Curry

Goat paya is traditionally a Pakistani curry, however, it is popular in some parts of India, including the streets of Delhi.

Paya is traditionally made with goat trotters but this recipe uses meat which is on the bone for a more tender plate of food.

This particular recipe introduces coriander and curry leaves which may be more common in South Indian cooking but they work well.

Since goat is quite a tough meat, it will be time-consuming but it will be worth the effort.

Ingredients

• 1kg goat meat on the bone
• 2 tbsp ghee
• 3 Onions, chopped
• 3 Tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1½ tbsp garam masala
• 1 tsp red chilli powder
• 1 tbsp cumin powder
• 1-inch piece of cinnamon
• 1 tsp turmeric
• 100ml tomato puree
• A small bunch of coriander leaves, finely chopped
• 4 Black cardamom pods
• 20 Curry leaves
• Salt to taste

Method

1. In a large lidded pan, heat the ghee. When hot, add the curry leaves and cardamom pod and let them sizzle.
2. Add the onions and fry for 15 minutes, stirring regularly to ensure caramelisation. Stir in the tomatoes and cook for a further five minutes.
3. Add the ginger-garlic paste and stir until the tomatoes soften.
4. Add the remaining spices and the tomato puree. Continue stirring for another two minutes.
5. Gently add the goat meat and cook until it browns slightly, ensuring that it is fully coated in the tomato mixture.
6. Pour in enough water so that the meat is fully covered, cover with a lid and reduce the heat to low. Allow it to cook for approximately five hours or until the meat is very tender.
7. Stir in the coriander leaves and season. Serve with rice or naan.

This recipe was inspired by Great Curry Recipes.

Some of these recipes may take longer to prepare than others but they will ensure a satisfying meal.

They are more authentic than the ones you find in restaurants because you control the quantity of each ingredient.

So now you will be able to try out delicious Indian street food dishes from the comfort of your own home.